Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins

C2 - Non-edited contributions to conferences

He, G., Lamacchia, C., Rooke, L., Tatham, A. S., Fido, R., Bekes, F., Gras, P., Harris, N., Di Fonzo, N., Deambrogio, E., Barcelo, P., Shewry, P. R., Napier, J. A. and Lazzeri, P. A. 1999. Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins. Oxford University Press (OUP) Oxford.

AuthorsHe, G., Lamacchia, C., Rooke, L., Tatham, A. S., Fido, R., Bekes, F., Gras, P., Harris, N., Di Fonzo, N., Deambrogio, E., Barcelo, P., Shewry, P. R., Napier, J. A. and Lazzeri, P. A.
TypeC2 - Non-edited contributions to conferences
Year of Publication1999
JournalJournal of Experimental Botany
Journal citation50(Supplement), p. 12
PublisherOxford University Press (OUP) Oxford
Funder project or code316
411

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